Pumpkin Hummus

2 cans (15 ounces each) chickpeas, drained and rinsed
3 garlic cloves, roughly chopped
1/4 cup fresh lemon juice
3 tablespoons tahini
3/4 cup canned pumpkin (not pumpkin pie filling)
2 teaspoons cumin
1 to 2 teaspoons salt
1/4 to 1/2 teaspoon cayenne pepper (depends how spicy you desire it)
1/4 to 1/2 cup olive oil
Pinch of sea or kosher salt for to top (optional)
A few roasted pumpkin seeds to decorate the top (optional)

Place chickpeas, garlic, lemon juice, and tahini in food procesas a resultr. Pulse until smooth. Add pumpkin and seaas a resultnings. Pulse to combine. With the food procesas a resultr running, drizzle in 1/4 cup to 1/2 cup olive oil until blended. If too thick you can add a bit of water. Taste to see if more salt is necessitateed. I love to serve this in a hollowed out small pumpkin. Decorate the top with a little sea salt and a few roasted pumpkin salt if you like. Serve with warm pita bread wedges, pita chips, my oven-baked Crispy Baked Tortilla Chips and fresh veggies for dipping.